Nutritional Evaluation of Various Stages of Maturity of Oat Hay and its Effect on Milk Production and Composition in Lactating Holstein Friesian Cows
Nutritional Evaluation of Various Stages of Maturity of Oat Hay and its Effect on Milk Production and Composition in Lactating Holstein Friesian Cows
Muhammad Mobashar1, Muhammad Tahir1, Shahbaz Javaid2,*, Muhammad I. Anjum2, Insha Gul3, Nazir Ahmad1 andAbdul Sami1
ABSTRACT
The study was conducted to determine the effect of three harvest maturity stages on nutritive value of oat hay and milk yield and composition. Total of 9 Holstein Friesian lactating cows with nearly similar lactation stage and body weight were fed on three rations with proportions of 40% oat hay from different maturity stages i.e. boot, flowering and dough and 60% total mixed ration. The results showed that animals fed with oat hay from flowering stage (ration II) had significantly higher (P<0.05) dry matter (DM) intake followed by dough (ration III) and boot stage (ration I). Similarly, intakes of crude protein (CP) and crude fat (CF) were significantly higher (P<0.05) on ration II compared to rations I and III. Neutral Detergent Fibre intake (Kg/day) in rations I, II and III was 5.4, 6.8 and 6.19, respectively. Intake of Acid Detergent Fibre (Kg/day) was higher in ration II while lower in ration I. Acid Detergent Lignin intake (Kg/day) in three rations ranged from 2.26 to 2.61. In vitro DM digestibility (%) significantly increased (P<0.05) in ration II compared to ration I and III. Intake of minerals (g/day) of Calcium and Magnesium did not vary significantly, however intake of Manganese, Copper, Zinc and Ferrous decreased with advancement in oat growth. Milk yield (Kg/day) from rations II was significantly higher (P<0.05) than rations I and III, while milk composition was not significantly affected. The DM yield of oat hay was significantly higher (P<0.05) at dough stage. It was concluded that good quality of oat hay and higher milk production could be attributed to the flowering stage of harvest maturity.
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December 2018
Vol. 50, Iss. 6, Pages 1999-2398
